How to make it: First toast and soak the chillies (see method for Hot Death Sauce).

Toast the nuts and seeds until they are lightly browned (do the sesame seeds separately, as they cook much more quickly), then transfer them to the bowl of a food processor. Blitzuntil all the oils are rel eased and the mixture becomes totally liquid. This will take a good 20 minutes, and you will need to stop and push the mixture down from the sides several times.

Add the chillies to the processor with the onion, apricots, cinnamon and allspice. If themixture looks a little dry, add some of the reserved chilli water. The mixture should be thick but smooth and should blend fairly easily.

Heat the groundnut oil in a heavy-based pan over a low heat, then add the mixture from the processor and cook for 30 minutes, stirring constantly to stop it sticking.

Add the chicken stock and simmer on a low heat for 2 hours, stirring every 20 minutes or so, then add the two sugars and the chocolate and simmer for a further 30 minutes. This mole will keep in the refrigerator for up to a month, as long as it is stored in an airtight container.